I'd like to share our favourite pizza base recipe, we have been using this one for years! If you love thin crispy bases (and dislike thick doughy bases), then this is the recipe for you. It's not a gluten free recipe although I've swapped regular wheat flour for spelt which is an ancient grain (with more nutrients) that is easier to digest. I have also added a combination of nuts that gives these bases a nutty crunchy texture to make them more wholesome and filling. I bake these in my electric pizza oven for 5 min each, however have made the instructions for baking in the conventional oven on trays (or pizza stones).
Makes: 2 pizza bases
Ingredients 40g almonds
40g walnuts
200g organic spelt flour
1 tsp yeast
1 tsp salt
20g olive oil
100g warm water
Method Preheat oven 220°C / 430°F
Add almonds and walnuts to Thermomix : 10 sec, speed 9
Add remaining ingredients : Set the 'knead' function and knead dough until it comes together, this usually takes 10-20 seconds, do not over-knead otherwise the mix may become too sticky to handle
Tip out onto baking paper, and cut dough in half
Roll out 2 bases (I find this easier to roll between 2 sheets of baking paper)
Transfer to trays (keep the baking paper underneath for easy handling) and top with pizza toppings of choice
Transfer topped pizzas to oven
Bake for approx 15 minutes or until toppings are cooked and cheese has melted
Photos and notes:
www.sliceofhealth.com.au/thermomix-recipes/nutty-spelt-pizza-bases
